Sticky sesame chickpeas

Preheat your oven to 200°C (400°F).
In a bowl, toss the drained and rinsed chickpeas with the vegetable oil, cornstarch, salt, and pepper until they are evenly coated.
Spread the chickpeas out in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 20 minutes or until they become crispy, shaking the pan or tossing the chickpeas halfway through.
While the chickpeas are baking, prepare the sticky sesame sauce. In a small saucepan, combine the soy sauce, water, maple syrup or agave syrup, rice vinegar, tomato paste, minced garlic, grated ginger, and sesame oil. Stir well and bring the mixture to a simmer. Let it simmer for 5-7 minutes until the sauce thickens slightly.
Once the chickpeas are done baking and crispy, remove them from the oven and let them cool for a minute.
In a large mixing bowl, pour the sticky sesame sauce over the crispy chickpeas. Toss to coat them evenly in the sauce.
Return the sauced chickpeas to the baking sheet and bake for an additional 10-15 minutes or until the sauce becomes sticky and caramelized.
While the chickpeas are baking again, prepare your cooked rice according to package instructions.
Remove the chickpeas from the oven, sprinkle with sesame seeds, and let them cool for a few minutes.
To serve, spoon the sticky sesame chickpeas over the cooked rice.
Garnish with sliced green onions (spring onions) and enjoy your Vegan Sticky Sesame Chickpeas served over rice!
This dish makes for a delicious and satisfying vegan meal.

Ingredients

Chickpeas

Sticky Sesame Sauce

Serving

Garnish

Instructions